Fresh Cherry Pie


  • 1-1/4 cups sugar
  • 1/3 cup cornstarch
  • 1 cup cherry juice blend
  • 4 cups fresh tart cherries, pitted or frozen pitted tart cherries, thawed
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2/3 cup shortening
  • 5 to 7 tablespoons cold water


  1. In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add the cherries, cinnamon, nutmeg and extract; set aside.
  2. In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide pastry in half so that one ball is slightly larger than the other.
  3. On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer pastry to pie plate; trim even with edge of plate. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.
  4. Bake at 425° for 10 minutes. Reduce heat to 375°; bake 45-50 minutes longer or until crust is golden brown. Cool on a wire rack. Yield: 8 servings.

Prego rolls

I dream of Prego rolls! They probably rank among my top five cravings since I left South Africa. They are simple yet amazing, and altogether simply amazing!

There are a couple different variations to Prego rolls that you can go with depending on your taste. One of the traditions is to put a fried egg on top of the steak portion. It really is good this way as all the ingredients come together nicely with the spice. Some people prefer a tomato, and onion relish on their prego roll, and some people prefer loads of toppings, and garnishes. 
Me personally I am a minimalist. All I want on my Prego is steak, and Peri peri. I will let you choose your own preference :)

4 top relatively thin round steaks
1 cup red wine
2 torn bay leaves
2 cloves crushed garlic
1oz Butter
2 tblspoons Olive oil
4 Portuguese Rolls click link for recipe
Peri peri sauce  click link for recipe

Marinate steaks in the red wine,bay leaves, and one crushed garlic clove for as long as you can handle waiting!
Heat butter, and second garlic clove in a small pan, until butter turns golden then set aside.
Take the meat out of its marinade, and pat dry. (Keep the marinade)
Heat the Olive oil on high in a non stick pan. When the pan is very hot add the steaks, and fry quickly. Cooking time should be quick due to the size of the steaks. Cook to your preference.
Remove the steaks from heat, and let them rest. Meanwhile put the halved Portuguese rolls under the grill to toast lightly.
Add marinade to the pan, and bring back to heat. Add garlic salt, and pepper to taste, and deglaze till it heats, and thickens.
Add Peri peri sauce, and dip the steaks one by one back into the pan to gather the sauce. Then dip the top of the Portuguese roll halves into the leftover sauce in pan.
Drizzle the warmed garlic butter on to the bottom part of the Portuguese rolls.
Construct your prego roll, pour any of the juice from when the steaks were resting back onto the steak, and add extra Peri peri sauce if you prefer the heat.

Bom Apetite!

It took me awhile to find the right recipe, and I finally found it on this lovely little blog
I made my own variations to get it just right, but honestly this one was the closest I have come to finding a recipe of the Prego rolls I grew up eating.

Peri Peri sauce

Piri piri, or Pili Pili as it is known in Swahili or even Peri Peri as it is known in South Africa

The African birds eye chili or Piri Piri chili grow in several of the Southern African countries, and was introduced by way of Goa by the Portuguese who had acquired it via the West Indies. It eventually made it's way to Portugal, and has subsequently become practically a way of life for both Portugal, and much of Africa.

South Africans in particular love the spicy flavour of Per peri, and very few households go without a bottle of Per Peri sauce in their cupboard or fridge. 

Everyone has their favourite version of Peri Peri sauce, and here is mine.

1/2 cup Olive oil
The juice of 1 lemon
2 tsp paprika
1 tsp dried chili powder
1/4 tsp salt
1 tbsp red wine vinegar
6 Garlic cloves
1/4 cup Coriander
Piri Piri peppers or substitute with any small hot pepper. Use between 4 and 10 depending on how spicy you want your sauce, or the type of chili pepper you manage to find. I am a lightweight, and 5 does me just fine :)

Place your ingredients in a blender or food processor, and blend until smooth, but still relatively thick, and saucy. Use right away or place in a glass jar, and refrigerate up to a month.

Portuguese Rolls

Portuguese rolls are probably one of South Africa's favourite ways to eat bread! You can find them on just about every store shelf, and if they are not there they are most likely sold out. They have a thick crusty shell with a wonderfully dense soft middle. One of my favourite foodie memories of South Africa was the rotisserie chicken places where they sold the whole chicken with half a dozen fresh Portuguese rolls. The beautifully seasoned, and cooked to perfection chicken still hot on a Portuguese roll is just a food orgasm waiting to happen. Don't even mention pairing them with peri-peri chicken livers or I might have to buy a one way ticket back to South Africa right this minute.

There is something missing in this picture! Ahh yes flour. Portuguese rolls the way I know them do not have the usual milk wash prebaking. They are left matte with a dusting of flour over them. They are meant to be dusty. It just makes them that much better.

All you need to know:

Add 1/2 cup of warm water, 1/2 tsp of sugar, and 1 packet of yeast (not the quick rise type) into a bowl.
Wait approx ten minutes for it to activate.
Pour into a large bowl, and slowly mix in 5 cups of flour, 1 tsp salt, 2 more cups room temp water, and 2 tbsp soft butter.
Once it is all mixed in you should have a soft dough.
Place bowl in a warm spot with a slightly damp tea towel over it.
Wait about an hour till it has almost doubled in size.
Flour a work surface, and your hands, and proceed to knead the dough till it is smooth, and not overly sticky. Keeping adding flour to surfaces as necessary. This should take about ten minutes.
Separate dough into 12 gently formed balls.

Flatten dough into rounds, and karate chop the middle!

Fold the dough a little till you form a kiss.

Place on a well floured cloth surface seam side down.
Make sure the rows are kept tight with a layer of cloth separating them to prevent the seams from spreading out.
Twist each end with your fingers to make a small point.
Cover with a tea towel, and proof for 30 minutes.

 Turn on the oven at this time to 425 f
Place a shallow pan of water on the bottom shelf of the oven.

Carefully lift rolls onto your baking sheet, and lightly rub with another layer of flour. 
Bake for about 20 to 25 minutes or until done.


There is another great blog out there that bakes portuguese breads. His recipe is more old school with longer rise, and proofing times. I am sure his recipe is far superior, and definitely worth checking out if you are looking for a more authentic experience.

Malva pudding

Proudly South African Malva Pudding
250ml flour (1 cup)
5ml (1tsp) bicarb/baking soda
Generous pinch of salt
1 egg
250 ml sugar (1 cup)
1 Tbsp apricot jam
1 Tbsp butter
5 ml vinegar (1 tsp) or lemon juice
250 milk
For the sauce:
125ml cream (½ cup)
125ml milk (½ cup)
250ml sugar (1 cup)
125ml hot water (½ cup)
125g butter
1. Sift together flour, bicarb and salt.
2. Beat the egg and sugar well in mixer.
3. Melt the butter and along with the vinegar and apricot jam add to the egg mixture.
4. Add the liquids alternately with flour to egg mixture and beat well.
5. Bake in a covered dish at 180c for 45 – 60 minutes until lightly golden in colour.
Melt all the ingredients together in a saucepan and pour over the pudding as soon as it comes out  of the oven.
Serve with whipped cream or vanilla custard (or both!)

Peppermint crisp tart

Peppermint crisp tart 

1 packet tennis biscuits
1 can caramel treat 
2 cup cream – fresh 
400g peppermint crisp chocolate bars – grated 

Place the tennis biscuits in rows at the bottom of your desired dish ensuring that the bottom of the dish is covered. Place the caramel in a mixing bowl and mix until smooth. 
In a separate mixing bowl whisk the cream until stiff peaks form being careful not to over-whip. 
Add the whipped cream and 1/4 of the grated peppermint crisp chocolate to the caramel and combine well. Spread a generous amount of the mixture over the tennis biscuits and spread evenly. 
Add another layer of tennis biscuits and caramel mixture and continue this process until your dish is full. Sprinkle the remaining peppermint crisp over the top and place in the fridge for 1 hour to set. 
Serve with a dollop of cream or as desired.

Vegan Lemon Cheesecake bars

Raw Lemon Cheesecake Bars
Yield: makes 16 (2-inch x 2-inch) squares
Raw Lemon Cheesecake Bars
    For the crust:
  • 1 cup raw pecans
  • 1/2 cup walnuts
  • 3 large medjool dates, pitted
  • 1 tablespoon coconut oil
  • 3/4 teaspoon ginger root powder
  • pinch of salt
  • For the lemon cheesecake layer:
  • 1 1/2 cups raw cashews, soaked
  • 1/4 cup dairy-free milk (I used So Delicious Unsweetened Coconut Milk.)
  • 1/4 cup fresh squeezed lemon juice
  • 2 tablespoons coconut butter
  • 2 tablespoons coconut oil
  • 2 tablespoons raw honey
  • 1 teaspoon vanilla extract
  • zest from one lemon
  • pinch of salt
    Make the crust:
  1. Line an 8x8-inch baking pan with parchment paper. Set aside.
  2. Put the pecans and walnuts in a food processor fitted with a steel blade. Pulse several times to break up the nuts. Add the medjool dates, coconut oil, ground ginger root, and pinch of salt. Process until the mixture begins to come together as a dough.
  3. Press the nut mixture evenly into the bottom of the lined pan. Set aside.
  4. Make the filling:
  5. Put the cashews, dairy-free milk, lemon juice, coconut butter, coconut oil, honey, vanilla extract, lemon zest, and pinch of salt into a high-powered blender. Start on low, gradually increase to high and process until completely smooth.
  6. Scrape the mixture on top of the crust and smooth the top. Cover and place in the freezer for 4 - 6 hours, or overnight.
  7. Let sit at room temperature for 15 - 20 minutes before cutting and serving.
Don't let this dessert sit at room temperature for too long or it will get very soft. It's best when served chilled.


3 X 250 ml Bran
250 ml Boiling Water
Margarine 125 ml
250 ml Sugar
2 Eggs
500 ml Buttermilk
12.5 ml of sodium bicarbonate
312 ml Unsifted Cake Flour
312 ml wholewheat flour
5 ml Salt
Fruit, raisins, nuts, seeds etc..
(3 dozen)
Pour boiling water over bran and let stand a few minutes, then add the margarine
Add the remaining ingredients and stir
Bake @ 220 º C until cooked


2 cup flour
2.5 teaspoons baking powder
250 grams of grated margarine
pinch of salt
Half a cup to 3/4 cup milk
1 Egg
Sift the flour and baking powder and salt. Rub the margarine into the flour until smooth. Beat the egg and pour in and work with your fingers. Last throw bits bits milk until dough is right. (This is a stiff dough). Roll out on flour and press with little round printer out. Spread egg on top and bake in oven @ 180 degrees F for 20-25 minutes.
* Cup grated cheese can be added to it to make cheese scones!

Marzipan and Poppy Seed Ice Cream

I found this incredible recipe on a really great German blog called Rock the Kitchen! I am in love with all things Marzipan, and cannot think of anything better than a Marzipan ice-cream. The poppy seeds give it a beautiful aesthetic quality. Pair this ice-cream with a nice after dinner Amaretto, and I am in heaven. The creator of this wonderful concoction imagined a winters evening, and a pairing of hot mulled wine, and cherries. Either way I think we both agree this is a wonderful winter evening treat.


1 cup Heavy whipping cream
1.5 cups milk
8 oz Marzipan
1/2 cup sugar
5 eggs
1tbsp Poppy seeds
1 Vanilla pod


Warm cream, and milk on a low heat.
Cut marzipan into small pieces, and melt it in to the milk, and cream.
Add poppy seeds, and contents of the vanilla pod.
Let simmer for about 5 minutes.

Whisk the eggs, and sugar in a seperate bowl until foamy.
Slowly add the egg mixture to your pot while constantly stirring. Make sure that the heat is very low at this point.
Bring the heat up to a mid range again, and keep stirring with a silicone spatula until the mixture thickens slightly. Make sure that no residue builds up on the bottom of the pot, and the milk does not burn.

Take off heat, and cool overnight in the refridgerator.
Once mixture is chilled process in your ice-cream maker.

Sugar free fudge

Sugar free fudge yes this rich chocolaty fudge can fit into your diabetic meal plan and its so easy to make 28 oz pkgs reduced fat cream cheese
21 oz sqs unsweetened chocolatemelted and cooled sugar substitute equal to 1 cup sugar 1 tsp vanilla 1/2 cup pecans chopped in a small bowl
beat the cream cheese chocolate sweetener and vanilla until smooth stir in pecans pour into an 8 inch square pan lined with foil cover and
refrigerate overnight cut into 16 squares serve chilled yields 16 servings

Spicy sticky chicken wings

Cape Malay Cooking with Fatima Sydow

 Spicy sticky chicken wings 


10-15 chicken wings

For your sauce / marinade
2 tablespoons of mayonnaise
3 tablespoons of chilli sauce
1 tablespoon of tomato ketchup
1 tablespoon of apricot jam
 1 tablespoon of Paprika
1 teaspoon of freshly ground black pepper
1 teaspoon of chicken braai masala ( optional)
1 teaspoon of salt
 1 tablespoon of freshly grated garlic and Ginger 
2 tablespoons of vegetable oil
1 tablespoon of lemon juice


Clean and cut chicken wings in half , mix the sauce ingredients in a bowl, add the chicken wings to bowl and rub in the marinade . Cover bowl with clingwrap and leave in fridge for a few hours or even overnight. Prepare a baking sheet by lining it with foil , spread chicken wings on baking sheet and bake in preheated oven on 280degrees , on full heat , turn the wings over to allow grilling on both sides . Takes about 20 - 25 minutes . Serve with a blue cheese dip or a tangy chilli dip TDC: I've cut 2 chickens in small pieces...This is the best I've tasted

Honey date balls

Of all the recipes I know these remind me the most of Cape Town! Yes they are not a traditional South African dish, but many of us have adopted it as such. It reminds me of days spent on the beach or walking down town in Green Market square. Visiting the Sunflower health food cafe just off the square. Living happily off salads, lentil stew, and steamed fish. It may not be everyones South Africa, but it was my South Africa so it deserves a spot on the blog. I made this many many times over the years, and they always flew off the serving dish.

These are a great way to naturally satisfy your sweet tooth. They are 100% natural, and unprocessed in any way. Plus they are very sweet so you do not need too much to be completely satisfied.

  • 1 cup chopped Medjool dates
  • 1 cup walnuts
  • 1 cup dessicated coconut
  • 2 tablespoons honey
  • 1 cup sesame seeds
  • Pinch of salt
Mix dates, and walnuts together by hand or food processor until mixture is sticky. 
Add coconut, honey, salt, and 2 tablespoons of the sesame seeds.
Mix until it forms a thick paste.
Scoop rounded tablespoons of the mixture, and roll into balls using your hands.
Roll balls in leftover sesame seeds till covered.
Chill balls for 30 minutes before serving.

Quick & easy Thai curried chicken breasts

This dish is one that I have adapted personally! It is close to a Penang curry, but not quite. You can choose to make this dish spicier by adding a few chillies to the blender, but I am a lightweight, and am usually cooking for the whole family so I keep it mild. The best thing about this dish is that it is very quick, and easy to prepare. There is no chopping, and it usually takes me less than 5 minutes to throw everything into the blender, and get it in the oven.

Preheat oven to 375 degrees!

In a Blender combine:

1/4 Onion or 2-3 Shallots
1 small thumb sized piece of Galangal or Ginger
3 cloves Garlic
3 tsp ground Coriander
1/2 tsp whole Cumin seed
1 tsp Cinnamon
2 tsp Paprika
1 tsp Brown sugar
1-2 Kaffir lime leaves if possible
2 TBSP Fish sauce
1 TBSP Soy sauce
2 TBSP Lime juice
2 TBSP Tomato paste
1 Can Coconut milk (not Goya brand, that stuff is horrible)

Blend until there are no lumps, and consistency is smooth, and runny.
Place approximately 4 chicken breasts in a casserole dish, and pour blended curry sauce over the chicken making sure to coat it well. There should be plenty. Cover the dish with a lid or foil, and bake for 30-40 minutes. Most recipes will call for 40 minutes, but I have found with chicken breasts it does not take that long. You can also choose to add vegetables into the dish for the last 15 minutes of cooking. Good veggie choices for Thai curry are green beans, red peppers, Basil, carrots, and zucchini.
Once the chicken is fully cooked it will be moist, and well marinated in the sauce. 
Serve on a bed of your favourite rice, and enjoy!



A wonderfully yummy, natural alternative to store bought granola bars!

1/2 lb Marge/butter
1 Cup Old Fashioned Brown Sugar
1 tsp Syrup
Put all the above into a double saucepan - stir until sugar dissolves

2 Cups Oats 1 Cup Coconut (desiccated)
1 Cup Plain Flour
 Mix together in a seperate bowl

To the melted marge etc add:
1/2 tsp Cream of Tartar Stir well
1 tsp Soda Bicarbonate Stir well

Add melted (frothing) mixture to dry ingredients and stir well Press into a greased tin with grease-proof paper on the bottom. The size of the tin depends on how thick you like the crunchies. Bake for about 40 minutes until golden brown at 180 deg C Cut whilst still hot in the tin. Leave to cool in tin.